Brewing guides

These are recipes that we do at NAGA SPECIALTY COFFEE.
Nothing is set in stone, so you can adjust all the recipes according your tastes and preferences.
(Finer ground = more bitter. Coarser ground = more acidic. More water = more weak,…)
Grind cup by cup and don’t forget, coffee is mainly water (98%). So try to use filtered water or bottle water (Spa, Volvic).

GRIND FROM COARSE TO FINE

 

FRENCH PRESS

For a rich (oily) and heavy bodied coffee.

Coffee – coarse: 17g
Water – soft and hot (+-95°): 220ml
Time: 4’

-Pour 30ml of water on the grounded coffee and make sure all the coffee is wet.
-Wait 30” for the blooming phase.
-Pour all the water in, stir and let it be for 3’
-At 3’30’’ break the crust gently.
-At 4’ you can plunge the press slowly and not too deep and hard.
Serve and enjoy.

 

CHEMEX

For a bright and clean coffee.

Coffee – medium coarse: 30g
Water – soft and hot (+-96°): 500ml
Time : +- 4’

-Pre-wet the filter to remove paper taste (discard the water away)
-Pour 60ml of water on the grounded coffee and make sure all the coffee is wet.
( you can swirl the dripper )
-Wait 45’’ for the blooming phase.
-Pour 140ml of water in the center with small circles. Let it drain.
-Pour the rest of the water, 300ml, and swirl the Chemex to get an even wet flat bed.
-Target 4’ and remove the filter.
Swirl the Chemex and enjoy the view (and the taste).

 

ORIGAMI

With Kalita wave filter – For a flourish and sweet coffee.

Coffee – medium coarse: 15g
Water – soft and hot (+- 93°): 250 ml
Time: +- 2’20’’

-Pre-wet the filter to remove paper taste (throw the water away)
-Pour 40ml of water on the grounded coffee and make sure all the coffee is wet.
( you can swirl the dripper )
-Wait 40’’ for the blooming phase.
-Pour 110ml of water gently in the center with small circles
-At 1’40’’ pour 100ml fast and strongly to disturb the bed then swirl to get a flat bed.
-Remove the Origami at 2’20’’
Enjoy

 

AEROPRESS

For an intense and clean coffee.

Reverse:
Coffee – medium-fine: 14g
Water – soft and hot (+- 90°): 200ml
Time: +- 1’30’’

-Rinse out the paper filter with hot water.
-Set grounds into the chamber.
-Pour 200g of hot water as quickly as possible.
-Stir 4-5 times, and wait for 1 minute.
-Set the cap with the paper filter on the top of the Aeropress.
-Flip and set on your cup, press slowly, taking about 20-25 seconds.
-Stop to press when hearing the hiss (don’t press all the way down)
Enjoy

Extra recipe :
Jeff Verellen (Belgium) – World Champion 2011 and 2013

Coffee – coarse: 17g
Water – soft (Spa) and not too hot (+- 80°): 270ml
Time: 1’10’’

-Bloom 40 sec with 50ml water
-Add 220g water (total 270) at 79°C
-Press slowly for 30 seconds
-Leave approx. 50g in the brewer (both water and coffee)

 

MOKA POT

Espresso flavour. For a rich and concentrated coffee (good for milk recipe).

Coffee – fine: +- 17g
Water – soft and hot: +- 210ml

-Fill the lower chamber with hot water just below the valve
-Fill the pot funnel with +- 17g of fine coffee. (Well filled but don’t press hard (don’t stamp))
-Put the funnel on the water chamber.
-Tightly screw the upper part on the base.
-Heat the Moka pot and wait for the puffing sound of the coffee coming out.
-Once the coffee fountain starts to be yellow and a brown foam appears, it’s time to take it out.
-Cool it down (watch out its hot) and serve.
Enjoy.